Strawberry Nut Roll Recipe

The oldest of seven children, I did a lot of cooking and baking while I was growing up. Desserts like this refreshing rolled shortcake are my favorite. The nutty cake, creamy filling and fresh strawberries make pretty swirled slices.

Directions

Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in walnuts and break crumbs. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack. Slice six large strawberries in half; set aside for garnish. Thinly slice remaining berries; set aside.

For the filling, in a large bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Unroll cake; spread filling evenly over cake to within 1/2 in of edges. Top with sliced berries. Roll up again.